Prior to joining the Sheraton Dallas Hotel, Doss supervised and managed food and beverage services for Hyatt Hotels in Atlanta, Dallas, Irvine, Calif., Newport Beach, Calif., and Orlando, Fla. During this time, he cooked for prominent celebrities, business leaders and elected officials such as Arnold Schwarzenegger, Ted Turner, Walter Cronkite, Quincy Jones, Hillary Clinton, Angela Bassett, Gloria Estefan, Julian Lennon, and every sitting U.S. President since Ronald Reagan. He also participated in numerous high-profile events serving thousands of guests, such as catering three PGA Tour events, hosting three worldwide sponsors for the 1996 Olympic Games and hosting the NFL for Super Bowl XXIII. He was recognized as Hyatt’s Chef of the Year in 2007 and led his division to receive Hyatt’s Department of the Year, Culinary designation in 2009.
Doss’ professional accomplishments are augmented by his community work. He has participated in fundraisers that include Wolfgang Puck’s Meals on Wheels at Universal Studios in Los Angeles, as well as events for the Liver Foundation and the American Cancer Society. In addition, Doss works to educate his colleagues and the general public about various foodservice industry issues, including food safety and sustainability. Doss’ proactive support for the use of environmentally friendly products earned him a “ZERO WASTE” rating from The Green Foodservice Alliance.
Doss is a graduate of the Culinary Institute of America in Hyde Park, N.Y., and of the Florida International University, School of Hospitality Management. He has a lifetime certification as a Foodservice Management Professional from The Education Foundation of The National Restaurant Association and was awarded a Certified Executive Chef designation by The American Culinary Federation, which he held for over 10 years.
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